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This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.
Whether you are eating low-carb or not, who wouldn’t be excited to see this hot and bubbly Keto Chicken Cheese Bake on the dinner table — just waiting to be served?
This Keto Chicken Cheese Bake has a generous amount of chicken in every bite, smothered in a decadent, creamy sauce with baby spinach, bacon, four (!) kinds of cheese, mushrooms and fresh garlic.
If you’ve tried some of my husband Jack’s earlier recipes, then you already know that this easy, low-carb casserole is seasoned to perfection. (He’s SO good at combining different flavors and seasonings!)
The sauce in this dish has been seasoned with Colman’s dry mustard (we love the kick), white pepper, onion powder, garlic powder, and paprika, plus a dash of hot sauce helps cut the richness and adds a subtle bright note.
To make this Keto Chicken Cheese Bake even easier, we used a rotisserie chicken from our local market — but you can roast or poach a chicken at home, then shred or dice it for this recipe.
I will note that this Keto Chicken Cheese Bake is quite rich — but that is one of the hallmarks of a keto diet — and a little goes a long way in filling you up. We suggest serving our Keto Chicken Cheese Bake with a big bowl of salad greens or more fresh spinach on the side.
You may enjoy these other Low-Carb recipes:
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Keto Chicken Cheese Bake
This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.
Ingredients
1 pound bacon
8 ounce package cream cheese
1/2 cup grated Parmesan cheese
1 1/2 cups sharp cheddar cheese, shredded
1/3 cup avocado mayonnaise
1 cup heavy cream
1/2 teaspoon hot sauce, we used Cholula
1 teaspoon dry mustard
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces
1 1/2 cups red onion, diced
8 ounces baby bella mushrooms, sliced
1 tablespoon fresh garlic, minced
8 ounces baby spinach
2 cups mozzarella cheese, shredded
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.
- While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
- Cook over medium heat and stir with a wooden spoon until creamy.
- Crumble bacon and add to the cream mixture.
- Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.
- Add the remaining tablespoon of bacon fat and add the mushrooms and saute for five minutes.
- Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.
- Add the cream mixture and cooked chicken and heat then pour into an 8X12 inch casserole dish.
- Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.
- Place under the broiler and brown, 1-2 minutes.
- Let sit ten minutes to set up and serve 10 portions.
- There will be a little liquid on the bottom which will eventually absorb into the mixture. We spooned a little over each portion.
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I made this for dinner last night and we loved this casserole. I will make this again and again !
Glad you enjoyed the recipe Jan!
This was delicious!
Thanks Dawn!
I made this recipe tonight for dinner for my family the only changes I made were a cut back on the mozzarella only used in about 1 and 1/2 cups I also added a layer of cauliflower rice the bottom of the casserole I think it made a big difference in the casserole is very feeling it wasn’t greasy and it had a wonderful flavor to it I will be making this again thank you very much for this recipe
You’re welcome Linda
I’m not a great cook so my husband usually cooks. Today he asked if I could make him a keto meal and he did not want eggs and bacon.
Found this easy recipe. He doesn’t like mushrooms or onions so I didn’t add them. When it was cooling it did not look right it looked like a dip. So I quickly apologized we chuckled about it. It looked like another failed attempt to cooking. I packed a scoop full for him to try while at work.
He called from work saying it was surprisingly great!! I will make it again next time I will add cauliflower rice.
Love it!
Thanks Hannah – it is definitely a softer casserole….glad he enjoyed it!
Looks great
Hope you’ll give it a try Pat!
I made this today and as my husband put it “this is cheesy and delicious”! I did substitute kale for the spinach, we have an abundance of kale growing right now (we live in southwest Florida). I also used fresh chicken breast, cut it in bite sized pieces and fried it in the bacon drippings. I served it with steamed Brussel sprouts. I’ll put it on my list of great entrees.
Thanks Kim – glad you enjoyed the recipe!
Haven’t made this yet, but wanted to give it a go. 🙂 If I prep everything up to topping the cheese, can I prep this the night before, refrigerate it, and bake it the next day?
Thanks! 🙂
Yes – you can prep this ahead of time. I’d suggest bringing it back to room temperature before baking.
This is just way to rich. I should have realized this considering the ingredients, all the cheese, heavy cream and then mayonaisse. The taste was okay but after three bites I couldn’t eat any more, nor could my husband. The rest went into the disposal.
Sorry you were disappointed Carol.
Taste is good. Very greasy however.
Thanks for your feedback Lisa.
Made this tonight for me and the husband. We both loved it! I’m on Keto and hard to find good recipes that he will like as well. Will make again for sure! Thanks for the delicious recipe
You’re welcome Kris – glad the recipe was a hit!